Szechuan Garlic Chicken

Ingredients

1 lb skinless chicken breast
vegetable oil, (for frying)
14 teaspoon cornstarch
3 tablespoons chicken broth
14 cup garlic, chopped
13 cup water chestnuts, sliced
13 cup bamboo shoots, or 13 cup cooked carrot
12 teaspoon salt
12 teaspoon sugar
3 tablespoons soy sauce
12 cup water
1 teaspoon sesame oil
1 teaspoon dry sherry, (or rice wine)
14 teaspoon salt
1 tablespoon sesame oil
1 egg white

Directions

Chop chicken breasts into 2-inch square pieces.
Mix marinade ingredients in a medium bowl.
Add chicken; mix well.
Let stand 20 minutes.
Heat vegetable in wok over medium heat 1 minutes.
Add chicken pieces.
Stir-fry until chicken is almost cooked, 3-4 minutes.
Remove chicken, draining well over wok; set aside.
Remove all but 4 tablespoons oil from wok.
Dissolve cornstarch in chicken broth to make a paste; set aside.
Heat oil in wok over medium heat 1 minutes.
Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots.
Stir-fry about 2 minutes.
Add salt, sugar, soy sauce and water.
Cover and cook over low heat for 10 minutes.
Add cornstarch paste.
Stir-fry until sauce thickens slightly, about 30 seconds.
Stir in 1 teaspoons sesame oil.
Serve hot.